The other night we had a bunch of appetizers for dinner, and this was one of them. This was simple to make! We ate this on some toasted garlic bread. Not sure why, but I had the hardest time getting a picture of this! I took so many pics of it on the bread, but none turned out, and everyone was yelling at me to come eat! So I had to get a last minute shot of the leftovers in some tupperware.
Kalamata Olive Tapenade
(Chloe’s Kitchen, Chloe Coscarelli)
makes about 1 cup
1 cup pitted kalamata olives
1 tbsp drained capers
2 cloves garlic
2 tsp lemon juice
1/4 tsp freshly ground black pepper
Pulse all ingredients in a food processor until spreadable. Serve in a small bowl with crackers or a sliced baguette.